Preheat your oven to 350°F (180°C). Grease an 8-inch (20 cm) round cake pan or line it with parchment paper.

Whip the eggs and sugar together in a large bowl until they’re light and fluffy. This takes about 5–7 minutes with an electric mixer. You want them pale, foamy, and airy!

Sift the flour and baking powder over the egg mixture and gently fold it in using a spatula. Be gentle here, we don’t want to knock out all that lovely air.

Add the vanilla sugar and melted butter, folding again just until combined.

Pour the batter into your cake pan and bake for 20–25 minutes, or until it’s golden brown and a toothpick comes out clean.

Cool completely on a rack, then cut into cubes. Try not to snack on too many pieces while you’re at it. (It’s tough, I know!)

Whip the heavy cream until soft peaks form, not too stiff, just fluffy and billowy.

Add the mascarpone cheese, powdered sugar, and vanilla sugar, then whip again until smooth and luscious. You want it thick enough to hold its shape, but not too firm.

This cream is not overly sweet and has that perfect tangy-rich flavor that balances out the strawberries.

Grab some pretty dessert cups, glasses, jars, or even mini bowls, anything clear so you can see the gorgeous layers!

Start with a layer of sponge cake cubes at the bottom of each cup.

Drizzle with a little strawberry juice or syrup. This makes the cake nice and moist and full of flavor.

Add a layer of chopped strawberries, followed by a generous spoonful of that mascarpone cream.

Then… repeat! You can do two or three layers depending on the size of your cups. Just make sure the top layer is cream, it’s the prettiest part!

Top each trifle with a few extra strawberries and a little mint leaf if you’re feeling fancy. That pop of green makes them look so fresh and pretty.

Cover and chill for at least 2–3 hours before serving. This gives the flavors time to come together and makes the cake even softer and more delicious.